Sunday, November 13, 2011

Cookies and Coffee

Now the place really does smell like Christmas. I was bored this morning and the place is already spick and span because I had girlfriends over Friday and Saturday so I decided to bake some cookies. I totally didn't chill the dough for an hour because I'm impatient. They still came out wonderfully, they just didn't spread out and get thin like the picture. Most of mine are nice and puffy except one batch that I smashed with a fork and dipped in vanilla sugar. Not quite as spicy as gingersnaps, soft like puffy sugar cookies, and not as sticky as gingerbread. These are delicious with spiked coffee. Ha. 
Molasses Cookies
(adapted from
1 cup butter, softened
1/2 cup brown sugar
1 egg
3/4 cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1. In a large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour.
2. Preheat oven to 350 degrees. Grease cookie sheets (I used parchment paper). Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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